Scrambled Eggs with Mushrooms, Tomato and Chives atop a crusty French Baguette
Sunday, October 21, 2007
SATURDAY: Wrapster
For lunch today I got into a wrap......
Wholemeal wrap, hummus, salad leaves, red cabbage, cheese and grated carrot. Healthy and delish!
Wholemeal wrap, hummus, salad leaves, red cabbage, cheese and grated carrot. Healthy and delish!
THURSDAY: More Piggys
In the form of Pork Steaks, topped with Apple and Cheese, Potatoes and Asparagus
WEDNESDAY: Eggs and Vege
Put together to make Fritatta, served with Salad
Full of Roasted Pumpkin, Kumara and Onion, fresh Asparagus and Peas and flavoured with Basil Pesto. Delish
Full of Roasted Pumpkin, Kumara and Onion, fresh Asparagus and Peas and flavoured with Basil Pesto. Delish
Sunday, October 14, 2007
SUNDAY: Stirfryin'
After weeks of begging from the fiancee, last night I finally relented and cooked him one of his favourites, stirfry.
Plenty of veges, free-range chicken and hokkien noodles, bound in a Lemon, Seasame & Ginger Sauce, finished off with a sprinkling of cashews.
Light and Tasty
Tamara xx
Plenty of veges, free-range chicken and hokkien noodles, bound in a Lemon, Seasame & Ginger Sauce, finished off with a sprinkling of cashews.
Light and Tasty
Tamara xx
Saturday, October 13, 2007
SATURDAY: This little piggy
When I was a wee little baby, apparently I used to adore the Piggy game. You know, the one where the adult sings the song.....
This little piggy went to market,
This little piggy stayed home,
This little piggy had Roast Beef,
This little piggy had none,
And this little piggy went wee wee wee wee all the way home.
.....whilst grabbing a toe for each line of the song and eventually tickling you *all the way home*
Well last night, I made out like a little piggy and had Roast Beef for dinner.
Accompanied with roast vege (pumpkin, kumara, carrot, yam & onion), lashings of gravy and of course, a side of Yorkshire Puds, absolutely vital when chowing on Roast Beef.
In fact, we are so nuts about Yorkshire Puds in this house that once we had them with Cherios and Peas for dinner. And last night Shaun even said to me, "you know what? I would have been happy with just a pile of Yorkies and some roasted vege for dinner."
Obsessed? Yes!
Tamara xxx
This little piggy went to market,
This little piggy stayed home,
This little piggy had Roast Beef,
This little piggy had none,
And this little piggy went wee wee wee wee all the way home.
.....whilst grabbing a toe for each line of the song and eventually tickling you *all the way home*
Well last night, I made out like a little piggy and had Roast Beef for dinner.
Accompanied with roast vege (pumpkin, kumara, carrot, yam & onion), lashings of gravy and of course, a side of Yorkshire Puds, absolutely vital when chowing on Roast Beef.
In fact, we are so nuts about Yorkshire Puds in this house that once we had them with Cherios and Peas for dinner. And last night Shaun even said to me, "you know what? I would have been happy with just a pile of Yorkies and some roasted vege for dinner."
Obsessed? Yes!
Tamara xxx
Friday, October 12, 2007
FRIDAY: Bills Influence
Last night I was looking for a simple, tasty meal when I remembered one of my favourite Bill Granger Recipes from an issue of Delicious Magazine.
Garlic, Chilli, Spinach and Wine Spaghetti
It fit the bill perfectly, super simple, fast and so full of flavour, which surprises you when you consider how few ingredients it contains.
Until next time (which will be soon, I promise)
Tamara xx
Garlic, Chilli, Spinach and Wine Spaghetti
It fit the bill perfectly, super simple, fast and so full of flavour, which surprises you when you consider how few ingredients it contains.
Until next time (which will be soon, I promise)
Tamara xx
Detox Days
Well after our rather indulgent weekend, and the fact that the waistband seems to have tightened just a wee bit, this week was devoted to detoxing my body. So that pretty much meant only fruit, vege and legumes, which makes for mostly boring food, hence the lack of photos. Though Thursdays dinner was the exception, still meeting my detox plan, it was full of flavour, healthy and also looked good!
Roasted Vege with Quinoa
Pumpkin, kumara, yam, onion, courgette and asparagus, dusted with smoked paprika, salt and pepper, roasted and served upon a bed of quinoa, drizzled with some grassy extra virgin olive oil.
I certainly am feeling better for my detox, but i'm back to normal food now and just focusing on making healthy choices and having smaller portions.
Tamara xx
Roasted Vege with Quinoa
Pumpkin, kumara, yam, onion, courgette and asparagus, dusted with smoked paprika, salt and pepper, roasted and served upon a bed of quinoa, drizzled with some grassy extra virgin olive oil.
I certainly am feeling better for my detox, but i'm back to normal food now and just focusing on making healthy choices and having smaller portions.
Tamara xx
Review: The Martinborough Hotel
I'll admit it, I am way too spoiled. Its not my birthday for another week and a half, but already i've recieved some amazing presents, a trip to Europe from my wonderful parents, a stunning bracelet that i've had my eye on for a while, from my fiancee and an amazing weekend at The Martinborough Hotel in New Zealands sunny Wairarapa, from my lovely in-laws, Kathy and Morris.
My fiancees and my birthdays are only 2 weeks apart, so a few months ago, his parents told us to keep the weekend of the 6th of October free, they were taking us away, but it was all a big surprise. After trying to get it out of them to no avail, we finally headed off last weekend and arrived at the beautiful, luxurious Martinborough Hotel. Kathy and Morris, without our knowing had already made a few trips to Martinborough to make sure that our weekend was perfect. They handpicked our room, complete with canopy bed, balcony and a claw-footed bath and to add to the specialness of the weekend, they even delivered flowers, engraved champagne glasses, and bubbles the day before. Walking into our room was just amazing. The staff had even put the bubbles in an ice bucket. After tears and hugs and Thank-yous, we then find out that to go with our night in luxury, we will also be treated to a 7 course meal, match with wines! Too much. So after an afternoon on the balcony indulging in wonderful Wairarapa bubbly (Waipipi was our favourite) and nibbling on Crostini and Wairarapa cheese, we returned to our rooms to dress for dinner.
Meeting in the Lounge Bar, we had a few drinks before being seated for our meal at 7.30pm. Shortly after our first course arrived: Clevedon Oyster au Naturel served upon a Green Apple and Champagne Vinegar Sorbet.
Up next was the delicious Crispy Free Range Pork Belly with Scallops, Silken Tofu and Lemon Vincotto. served with a 2004 Alana Estate Chardonnay
The next course was Shauns favourite, Cervena Carpaccio with Truffled Pear, Macadamia Nut and Warm Shitake Mushroom Salad. It was incredibly tasty, an explosion of flavours in the mouth, and Shaun is going to love me when he finds out that I have the recipe and will be recreating it for him! served with Fairmont Estate Block 1 Pinot Noir 2005
A refresher was what was called for next, and met perfectly by the Thyme Infused Limoncello Sorbet. Taste buds buzzing again, it was on to the main....
.....and my personal favourite (and apparently, the chefs signature dish), Duck Leg Confit with Lustau Sherried Prunes, Creamed Parsnip and Apple Calvados Jelly. A rich and indulgent couse accompanied by Alexander Vineyard Pinot Noir 2005
And to accompany the main, a salad of Witlof and Walnuts.
I'll admit it, I was worried about the dessert course, a Licorice Panna Cotta with Kaffir Lime Parfait and Sambucca Jelly. You see, I really, really dislike Licorice, but luckily I did as I always did and gave it a go. What a revalation. It was delicous, perfect. Creamy Panna Cotta with a hint of Licorice, accompanied perfectly with the citrus parfait. served with Palliser Noble Chardonnay
Then with belly reaching bursting point, it was time for the last course, Espresso and Petit Fours. These tiny treats were delicious, a Dark Chocolate Truffle, a Passionfruit Sorbet dipped in White Chocolate, and a tiny Lemon Curd Tartlet. Divine.
And the surprises kept coming as a birthday cake was delivered to the table, though all of us were too full to indulge in any more, thus left the cake for the next day.
After a night in our beautiful room, on our plush bed and a dip in the large luxury bath, we returned to the restaurant for another amazing meal, breakfast. Cereal, pastries, fresh fruit galore, with fruit juices and coffee and then a hot breakfast of your choice to top it off. Though with an ever so slight hangover, I forgot to take my camera down with me :(
The Martinborough Hotel is just incredible, amazing. Words struggle to express just how wonderful it is. The rooms were gorgeous, the staff so helpful and friendly and willing to go that extra mile. The Chefs, Des Harris and Tennesse Liumaihetau are absolutely incredible, working together like clockwork and providing the most amazing dining experience ever. The decor of the entire hotel is just beautiful. I 100% recommend The Martinborough Hotel for a perfect, luxury getaway.
So now for the Thank Yous. I want to say a big, huge Thanks to Kathy and Morris for giving us the most amazing birthday present and weekend. And a big Thanks to all the staff at the Martinborough Hotel for helping out with out wonderful weekend.
We will be back-we are seriously considering having our wedding here!
Tamara xx
(P.S. Oh and we also got a gorgeous new hooded BBQ for our birthday....so there'll be plenty of BBQ food coming up soon!)
My fiancees and my birthdays are only 2 weeks apart, so a few months ago, his parents told us to keep the weekend of the 6th of October free, they were taking us away, but it was all a big surprise. After trying to get it out of them to no avail, we finally headed off last weekend and arrived at the beautiful, luxurious Martinborough Hotel. Kathy and Morris, without our knowing had already made a few trips to Martinborough to make sure that our weekend was perfect. They handpicked our room, complete with canopy bed, balcony and a claw-footed bath and to add to the specialness of the weekend, they even delivered flowers, engraved champagne glasses, and bubbles the day before. Walking into our room was just amazing. The staff had even put the bubbles in an ice bucket. After tears and hugs and Thank-yous, we then find out that to go with our night in luxury, we will also be treated to a 7 course meal, match with wines! Too much. So after an afternoon on the balcony indulging in wonderful Wairarapa bubbly (Waipipi was our favourite) and nibbling on Crostini and Wairarapa cheese, we returned to our rooms to dress for dinner.
Meeting in the Lounge Bar, we had a few drinks before being seated for our meal at 7.30pm. Shortly after our first course arrived: Clevedon Oyster au Naturel served upon a Green Apple and Champagne Vinegar Sorbet.
Up next was the delicious Crispy Free Range Pork Belly with Scallops, Silken Tofu and Lemon Vincotto. served with a 2004 Alana Estate Chardonnay
The next course was Shauns favourite, Cervena Carpaccio with Truffled Pear, Macadamia Nut and Warm Shitake Mushroom Salad. It was incredibly tasty, an explosion of flavours in the mouth, and Shaun is going to love me when he finds out that I have the recipe and will be recreating it for him! served with Fairmont Estate Block 1 Pinot Noir 2005
A refresher was what was called for next, and met perfectly by the Thyme Infused Limoncello Sorbet. Taste buds buzzing again, it was on to the main....
.....and my personal favourite (and apparently, the chefs signature dish), Duck Leg Confit with Lustau Sherried Prunes, Creamed Parsnip and Apple Calvados Jelly. A rich and indulgent couse accompanied by Alexander Vineyard Pinot Noir 2005
And to accompany the main, a salad of Witlof and Walnuts.
I'll admit it, I was worried about the dessert course, a Licorice Panna Cotta with Kaffir Lime Parfait and Sambucca Jelly. You see, I really, really dislike Licorice, but luckily I did as I always did and gave it a go. What a revalation. It was delicous, perfect. Creamy Panna Cotta with a hint of Licorice, accompanied perfectly with the citrus parfait. served with Palliser Noble Chardonnay
Then with belly reaching bursting point, it was time for the last course, Espresso and Petit Fours. These tiny treats were delicious, a Dark Chocolate Truffle, a Passionfruit Sorbet dipped in White Chocolate, and a tiny Lemon Curd Tartlet. Divine.
And the surprises kept coming as a birthday cake was delivered to the table, though all of us were too full to indulge in any more, thus left the cake for the next day.
After a night in our beautiful room, on our plush bed and a dip in the large luxury bath, we returned to the restaurant for another amazing meal, breakfast. Cereal, pastries, fresh fruit galore, with fruit juices and coffee and then a hot breakfast of your choice to top it off. Though with an ever so slight hangover, I forgot to take my camera down with me :(
The Martinborough Hotel is just incredible, amazing. Words struggle to express just how wonderful it is. The rooms were gorgeous, the staff so helpful and friendly and willing to go that extra mile. The Chefs, Des Harris and Tennesse Liumaihetau are absolutely incredible, working together like clockwork and providing the most amazing dining experience ever. The decor of the entire hotel is just beautiful. I 100% recommend The Martinborough Hotel for a perfect, luxury getaway.
So now for the Thank Yous. I want to say a big, huge Thanks to Kathy and Morris for giving us the most amazing birthday present and weekend. And a big Thanks to all the staff at the Martinborough Hotel for helping out with out wonderful weekend.
We will be back-we are seriously considering having our wedding here!
Tamara xx
(P.S. Oh and we also got a gorgeous new hooded BBQ for our birthday....so there'll be plenty of BBQ food coming up soon!)
A catch up from Miss Too Damn Busy
Hello to all my readers,
I do apologise for the lack of posts around here lately, it has been so busy lately. With busy-ness came to many takeaways rather than home cooked, nutritious meals; then there was the 'my camera doesn't won't to work' days, followed by a desperate need for vege intake. And lets face it, a meal of steak or chicken with a massive serving of steamed vege is just not that exciting to either photograph or to look at.
So the first photo I managed to take was of last Thursday's (4/10) meal. A warm salad of lamb, kumara, courguette & asparagus, dressed with a tahini, yoghurt & orange dressing.
Very tasty and very healthy!
One of the meals I very much enjoyed, but due to the cameras hissy fit, couldn't photo, was a Middle Eastern inspired Cottage Pie. I will be making this again shortly and this time, I promise I will be taking photos......even if I have to use my camera phone to get them!
I do apologise for the lack of posts around here lately, it has been so busy lately. With busy-ness came to many takeaways rather than home cooked, nutritious meals; then there was the 'my camera doesn't won't to work' days, followed by a desperate need for vege intake. And lets face it, a meal of steak or chicken with a massive serving of steamed vege is just not that exciting to either photograph or to look at.
So the first photo I managed to take was of last Thursday's (4/10) meal. A warm salad of lamb, kumara, courguette & asparagus, dressed with a tahini, yoghurt & orange dressing.
Very tasty and very healthy!
One of the meals I very much enjoyed, but due to the cameras hissy fit, couldn't photo, was a Middle Eastern inspired Cottage Pie. I will be making this again shortly and this time, I promise I will be taking photos......even if I have to use my camera phone to get them!
Subscribe to:
Posts (Atom)
